GLUTEN-FREE SALTED CREPES BRESAOLA AND RUCOLA

Posted by Rosa Rizzo on

Ingredients for 10/12 crepes

280 g of Natural flour mix for crepes Mulino Marello

Half a litre of milk

40 g of butter

3 medium eggs

It goes up q.b. (for sweet crepes replace salt with sugar)

Progress

Lay the eggs in a terrine and assemble them with the help of an electric burner, add the flour and, little by little, the milk, taking care not to form lumps. Add a pinch of salt and process the compound to obtain a smooth cream. Apart from that, heat a non-stick pot on the fire and then burn it. When the pan is very hot, pour a dose of compound with the help of a mixture, tilt and rotate the pan so that the compound spreads smoothly over the whole surface (Note: this must be done very quickly as the pastel placed on the hot pan tends to solidify quickly). You let cook for some minutes scuotendo the frying pan from time to time to make taking the crepes from the bottom; as soon as it's golden turn it on the other side. When cooked, remove it from the pan and place it in a dish. Repeat these steps until the compound is exhausted.

Please do and serve.